Reply
Trusted Contributor
Posts: 1,136
Registered: ‎06-25-2018

i save all the odds and ends of cheese and freeze them.  then when i get a fair amount, i grate them and add cream cheese and white wine.  give it a whril in the food processor and you have a good cheese ball.  you can roll in nuts ect if desired.  kind of cheese as long as it is a hard or semi soft cheese doesn't matter.  i have made these to take to parties and no one knew that it was all from leftover cheese ends

Respected Contributor
Posts: 3,083
Registered: ‎03-10-2010

Great tip!  Thanks!

Trusted Contributor
Posts: 1,136
Registered: ‎06-25-2018

the flavor will vary depending on what kind of cheese and how much of each kind you use.  but it is a great way to use up leftovers.

Respected Contributor
Posts: 2,430
Registered: ‎03-11-2010

that is a excellent idea!  never have any "extra" cheese ends here though. dh is a chees-a-holic.

Trusted Contributor
Posts: 1,136
Registered: ‎06-25-2018

same at my house.  itry to save small ends but my dogs arecheese lovers too.

Esteemed Contributor
Posts: 5,005
Registered: ‎10-04-2015


 @shortbreadlover

 

Can you estimate how much cream cheese and wine you add ? Thanks in advance Smiley Happy

Trusted Contributor
Posts: 1,136
Registered: ‎06-25-2018

i add enough cream cheese to make it creamy but not too thin.  i rarelyuse more then 1/2 to a whole 8 ounce package.  it just depends on how much cheese you have and the samewith the white wine.  i use abaout 2 or 3 T

New Contributor
Posts: 3
Registered: ‎12-06-2011

Here's another easy but delicious cheese ball recipe. 

 

Cranberry Orange Cheeseball

 

2- 8oz pkg cream cheese

1- box dry Orange jell-o

1/2 cup chopped dried cranberries

 

Soften cream cheese and mix in jell-o and cranberries, place on plastic wrap and form into a ball.  Chill in fridge and place on a serving plate surrounded by Ritz crackers, graham cracker fingers or ginger snaps.  Enjoy!

 

 

NOTE: I have also used the sugar-free jello here - the quantity in the box isn't as great, but the strength seems to be adequate for the dish. I do not use the fat free cream cheese, as my only past experience using it (not in this) was not successful!.